1. Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
2. Sift flour, baking powder and salt.
3. In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
4. Add egg and mix 1 minute.
5. Mix in orange juice, vanilla and almond extracts.
6. Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).

7. Divide the dough in half; it will be very sticky.
8. Cover 1 portion with plastic wrap and refrigerate. Place the other half on a well-floured surface. When you think it’s floured enough, flour it more. Roll it out with a well floured rolling pin.
9. Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
10. Using a floured spatula, pick up circles and place on prepared baking sheets.
11. Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
12. Place 1 1/2 inches apart on baking sheets.
13. Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
14. Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
15. Cool 5 minutes and remove to racks to finish cooling.
16. May be stored, airtight, for several days.